This menu is for 4 - or 2 with leftovers. The vegetables and potatoes can be done ahead and reheated. The mustard sauce can be done up to a week in advance. We'll be having Pan-Seared Foie Gras.... But, I realize that it's not to everyone's taste and/or easy to get. The recipe is here.

Smoked Salmon Salad

Total time: 10 minutes If you are buying the shrink-wrapped, dry-smoked kind 1 package should be enough. If you are buying the moist, European kind that is pre-sliced, paper thin, you will want 2 - 3 slices per person depending on how big the slice.

Ingredients:

Smoked salmon, 2oz (60gr) per person

Lettuce - enough for small salads per person

2 - 4 tsp capers

Olives, nice ones for garnishing

Vinaigrette

1 tbs tarragon white wine vinegar

1 tbs lemon juice

1 tsp chopped fresh chives or 1/2 tsp dried

1 tsp chopped fresh tarragon or 1/2 tsp dried

1 small shallot or 1/2 large

1 clove garlic

1 tsp Dijon mustard

1/3 cup good olive oil

Instructions:

Mince shallots and garlic, snip chives and tarragon if using fresh and put all in medium bowl with vinegar, juice and mustard.

Whisk well.

Add oil very slowly whisking all of the time. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added.

Roast Ham with Mustard Sauce

Total time: 1 hour 45 minutesA fully cooked ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb.
A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams. All times assume a 325F (165C) oven.

Ingredients:

1 small ham, about 4 lbs (2000gr)

1 cup brown sugar

1/2 tsp dry mustard

1 tbs red wine vinegar

Instructions:

Put ham on rack in roasting pan and roast in 325F (165C) oven.

About 30 minutes before it's done mix the sugar, mustard and vinegar.

Remove the ham from the oven. Remove the skin if there is any, score the fat with a sharp knife (diamond pattern is pretty).

Pat the brown sugar mixture over the top of the ham and return to oven. Finish baking.

Remove ham and allow rest for 15 - 20 minutes before slicing.

Mustard Sauce

Time: 10 minutes A timeless tradition in my large, extended family. The original recipe came from "The Anderson House", a small family run hotel in my home town. For some, it's the only reason to have ham! Can be made ahead.

Ingredients:

1/4 cup sugar

1/4 cup milk

1/4 cup plain white or cider vinegar

2 tbs dry mustard

1 egg

pinch salt

2 tbs butter

Instructions:

Crack the egg into the top of a double boiler and whisk until beaten.

Add sugar, milk and mustard, whisk well.

Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally.

Add vinegar and continue to cook until thick.

Remove from heat, stir in butter and salt.

Refrigerate. Good with almost everything and keeps a long time.

Note: if you don't have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water.

Maple Glazed Sweet Potatoes

Total time: 60 minutesThese are not overly sweet - no mini-marshmallows. The taste of the sweet potatoes shines through and is enhanced, rather than overpowered, by the maple.

Ingredients:

24oz (1 1/2 lb, 750gr) sweet potatoes, 2 large

1/4 cup maple syrup

1/4 cup brown sugar

1 tbs butter

pinch of nutmeg

Instructions:

Peel sweet potatoes and cut into 3/4 inch (2cm) rounds (the short way).

Cook in boiling, salted water until just tender, easily pierced with a knife.

Remove and drain.

While potatoes cook heat the syrup, butter and brown sugar to boiling in a small saucepan.

Reduce heat and simmer 5 minutes.

To assemble: Lay the potatoes in a baking dish just large enough to hold them all easily. Don't fuss with the layers but do spoon a bit of syrup over each potato slice.

Pour the rest of the syrup over the top and bake, uncovered, 350F (175F) for 30 minutes.

Baste once after 15 minutes with the syrup from the bottom of the baking dish. Serve.

Brussels Sprouts with Chestnuts

Total time: 50 minutesThis is a classic on British holiday tables and slowly moving to American tables.

Instructions:

20 - 25 Brussels sprouts - I normally serve 6 - 8 per person

18 - 24 chestnuts, fresh or canned

2 cups (16oz, 480ml) beef stock if using fresh chestnuts

1/2 cup (4oz, 120ml) beef stock if using canned chestnuts

3 tbs butter

1 tsp thyme

sea salt and fresh pepper

Instructions:

If using fresh chestnuts: With a sharp knife cut an 'X' through tough outer shell.

Put in a saucepan and cover with water. Bring to a boil over medium-high heat.

Reduce heat to medium-low and boil for 5 minutes.

Remove pan from heat. Removing 1 chestnut at a time peel off shells and inner skin. Chestnuts must stay hot to peel easily. If they cool down too much while you are working, bring them to a boil again.

Put peeled chestnuts into a saucepan, cover with beef broth, bring to a simmer over medium heat and simmer for 15 minutes, until tender.

Drain.

If using canned chestnuts: Rinse and drain.

To cook Brussels sprouts: Slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.

With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking.

Put into a saucepan with 1/2 cup beef stock, and enough water to almost cover. Cover and bring to a boil.

Reduce heat and simmer until done, 10 - 15 minutes. They should be just tender when pierced with a sharp knife.

When done remove, drain and set aside.

Both steps can be done earlier in the day and finished at the last minute.

To finish: Melt butter in a medium saucepan over medium heat.

Add thyme and pepper and combine.

Add sprouts and chestnuts and sauté about 5 minutes (longer if sprouts and/or chestnuts are cold).